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Sweet Herb Scramble

Sweet Herb Scramble

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Karen Skolfield

Scrambled eggs with tarragon, marjoram, parsley, and cheese. Salt and pepper may be added at the table.

Ingredients {{adjustedServings}} servings

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Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 353 kcal
  • 18%
  • Fat:
  • 26.4 g
  • 41%
  • Carbs:
  • 2.6g
  • < 1%
  • Protein:
  • 26.3 g
  • 53%
  • Cholesterol:
  • 670 mg
  • 223%
  • Sodium:
  • 403 mg
  • 16%

Based on a 2,000 calorie diet


  1. In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley.
  2. Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.
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This is very tasty and I haven't had any issues with grey eggs when I have made it (a few times now). If you use fresh herbs and don't overcook the eggs, it's perfect. Really nice change from the usual boring scramble.


I planned to prepare these for some weekend guests, and had to quickly toss them out and whip up some regular scrambled eggs in their place. The taste was fine, I suppose (although not preferable to just plain eggs, as far as I'm concerned), but as they were cooking, all those green herbs turned the otherwise beautiful yellow eggs the most unappetizing color of greyish-green I've ever seen. How embarrassing! No way I was serving that to visitors, so they were promptly tossed in the trash can.


These were okay but certainly didn't look appetizing at all. My eggs came out really pale in color and too much green stuff. The herbs were indeed sweet tasting and it was a nice change from plain scrambled eggs, but not really my preference. I thought they were okay but would not fix them again. Thanks, I enjoyed trying a new dish.